Cut 2 lbs. of any kind of raw lean meat into J inch cubes, put them into a
stew-pan with pints of water in which 2 tablespoonfuls of Bov'ril have been
dissolved ; puton the cover and leave tills to simmer gently. Meantime put in
the pan a bandlul of coarsely minced mushrooms, a wineglassful of while wine,
a saltspoonful of salt and the same quantity of pepper. Make 1 tablespoonful
of flour✪ Ragout into a thin batter with water, and stir this into the ragoftt. Colouring a
rich brown with caramel. When cooked this should be thick. Dress the dish
with a border of mashed potatoes, and pour the ragoilt into this, and serve.
Calf’s, or lamb’s, or pig’s liver makes an excellent ragout.
Page 56 · 1 recipe record on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut 2 lbs. of any kind of raw lean meat into 1/2 inch cubes, put them into a stew-pan with 3 pints of water in which 2 tablespoonfuls of Bovril have been dissolved ; puton the cover and leave it to simmer gently. Meantime put in the pan a handful of coarsely minced mushrooms, a wineglassful of while wine, a saltspoonful of salt and the same quantity of pepper. Make 1 tablespoonful of flour into a thin batter with water, and stir this into the ragout. Colouring it a rich brown with caramel. When cooked this should be thick. Dress the dish with a border of mashed potatoes, and pour the ragout into this, and serve.
Calf’s, or lamb’s, or pig’s liver makes an excellent ragout.
Records on this page
Ragout